RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6796
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| Recipe Name: |
Braised Beef Shortribs - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
24.00
Hours |
Original Num Servings: |
4 |
| Cooking Time: |
3.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
300 |
Approx. Cost/Serving: |
$5.38
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Cups wine, dry red
1 to taste salt and pepper
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Directions:
Combine red wine, bay leaf and peppercorns in a non-reactive dish. Add ribs, rub in wine, cover and marinate 24 hours.
Preheat oven to 300 degrees. Remove ribs, reserving wine. Pay them dry, dust lightly with flour and saute until dark golden brown on all sides. Remove ribs to a dish. Saute vegetables in oil until slightly colored. Deglaze with reserved wine, add ribs back into pan and add remaining ingredients.
Bring to a simmer, cover and place in oven until fork tender, about 2 1/2 to 3 hours.
Remove ribs from pan and strain out remaining solids. Reduce jus to desired consistency, swirl in a pat of butter and adjust seasoning. Pour jus over ribs and serve. |
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| Nutrition per Serving: |
| Calories: |
1662 |
Total Carbs: |
35.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
252.0 |
Fat: |
129.1 |
Protein: |
57.20 |
| Fiber: |
2.25 |
Sodium: |
340.88 |
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